Black-eyed peas are indigenous to Africa.  They make a wonderful soup in this recipe from Barbara Smith of B. Smith's restaurant in New York City (she's sometimes called the black Martha Stewart, presumably affectionately).  The recipe has been lightened up by Heart and Soul magazine so that it contains less than 30% of calories from fat. 

Ingredients:

1 and 1/4 cups dried black-eyed peas (about 10 oz.)
2 tablespoons vegetable oil
1 large onion, chopped
1 teaspoon minced garlic
1 cup chopped green bell pepper
5 cups reduced fat chicken stock
1 bay leaf
1 teaspoon salt
1/4 teaspoon dried red pepper flakes
3/4 cup diced smoked turkey

Directions:

Place peas in large bowl, cover with cold water and soak overnight.  Drain, rinse, drain again and set aside.  Heat oil over medium-high heat and saute onion and garlic until soft.  Add peas, bell pepper, stock, bay leaf, salt, and red pepper flakes.  Cover, bring to boil, and simmer over low heat for one hour or until peas are tender.  Stir in turkey and cook 15 minutes more.  Remove bay leaf before serving.  Top with nonfat sour cream and cilantro if desired.  Serves 6.

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